“Sandwiches and drinks” - Snack sandwiches. Coffee. Classification of sandwiches. Equipment and dishes. Technological maps. Teapot for brewing. Classification. Game pause. Quality requirements. Intelligence - map. Hot sandwiches. Products for sandwiches. Storage requirements. Hot drinks. Tea with sugar. Tea.

“Where does chocolate come from?” - Where do raisins come from? Frame with honeycombs, honey and bees. Small dried grapes without seeds - sultanas and currants. The grapes are dried in the sun. Where does chocolate come from? Large, dried grapes with seeds are called raisins. The word "chocolate" comes from "chocolatl", the name of a drink made from cocoa beans. The main production areas of raisins and sultanas are Uzbekistan and Tajikistan.

“Cold dishes and snacks” - Dishes for serving cold dishes and snacks. Rolls. Sandwiches. Hot appetizers. Snacks on matches. Cooking technology. Cocktail salads. Fish dishes and snacks. Sandwiches. Salads. Slices of bread. Banquet small cold appetizers. Sandwiches and their classification. Cold dishes and snacks. Meat dishes and snacks.

“Dishes from cereals and legumes” - Product. Beans in sauce. Viscous porridge. Range. Rice porridge with vegetables. Pearl barley porridge with fruit. Rice porridge with mushrooms. Semolina. Preparation and serving of simple dishes and side dishes from cereals and legumes. Beans with onions. Technological process of preparation. Millet porridge with pumpkin. Oatmeal with fruit.

“Meat salad” - Place pineapples. Boil the eggs and cut into cubes. Cooking sequence. Preparation. Cheese. Required ingredients. Pineapple Salad. Bon appetit everyone. Vitamins. Chopped and toasted nuts. Pineapple salad.

“Cereals” - Ribbon pasta - narrow, wide, corrugated noodles. Primary processing of pasta. A non-draining method of cooking pasta in a small amount of water. Nutritional value of legumes. Wheat - wheat groats, semolina. Nutritional value of cereals. Nutritional value of pasta. Barley - pearl barley, barley. Wheat porridge is viscous.

There are 31 presentations in total

PREPARATION OF POULTRY DISHES The presentation was prepared by Spryadysheva V.N. Municipal educational institution secondary school No. 31, Murmansk 2011.

CONTENTS 1. Poultry 2. Primary processing 3. Characteristics of poultry meat 4. Types of heat treatment 5. Culinary use 6. Preparation of semi-finished products 7. Cooking fried chicken with a side dish 8. Design of ready-made dishes when serving

Poultry Chickens. Among numerous breeds, meat- or meat-egg-laying chickens have the best culinary qualities. Chickens of these breeds have a large, meaty carcass.

Geese. One of the best breeds is the Kholmogory White. Kholmogory geese weigh 10-12 kg. Tula gray and Ural geese, as well as Chinese breed geese, have good meat quality.

Ducks. The meat of the Peking duck breed is especially highly prized. The duck's plumage is white with a slight yellowish tint. Some specimens at the age of 8 weeks reach 2 kg of weight.

Turkeys. The meat of this bird is considered very tasty and tender. The best breeds include white and bronze (broad-chested bronze and North Caucasian bronze). Turkeys reach 14 kg in weight.

Guinea fowl. Guinea fowl are bred for high-quality meat. According to the color of their plumage, they are blue, white and gray-speckled. The weight of a guinea fowl is from 1.5 to 1.7 kg - slightly less than a chicken.

Ostriches. Ostrich breeding began in Russia several years ago. These are amazing birds. They weigh up to 160 kg and grow up to 1.7 m; they tolerate harsh Russian winters well, although they come from hot places. Ostriches are bred primarily for their meat.

Primary processing of poultry consists of the following operations: thawing, plucking, singeing, gutting, washing, shaping (dressing), preparing semi-finished products. Feather Removal Machine

Characteristics of poultry meat Poultry meat is highly valued for its excellent taste, softness and tenderness. This product is an excellent raw material for preparing various first and second courses, hot and cold appetizers, which sometimes have a delicious taste.

The peculiarities of tissue structure and chemical composition make poultry meat most suitable for children's and dietary nutrition. The meat of the best meat breeds of chickens contains more fat and protein than the meat of egg-laying breeds, it is more nutritious and tastier. Poultry meat contains proteins, fats, minerals, vitamins B, PP, A, D. Poultry comes in categories 1 and 2.

Thermal cooking This is the culinary processing of food products, which consists of heating them in order to bring them to a given degree of culinary readiness.

Types of heat treatment Cooking. Thermal culinary processing of products in water (or other liquid) or steam.

Roasting. Processes of culinary processing of products that occur in hot oil (without the participation of water). Sauteing is a type of frying.

Allowance. Cooking food in a small amount of liquid or in its own juice. The height of the liquid is approximately 3 mm. Cooking of the product occurs due to steam obtained from water and liquid contained in the product itself.

Extinguishing. Poaching foods with added spices, seasonings or sauce. Before stewing, food must be fried or boiled until half cooked. Simmer the product at a low boil under the lid.

Baking. Thermal culinary processing in a heating chamber (oven) in order to bring them to readiness and form a golden brown crust. Baking is carried out with the addition of various products.

Culinary use Chickens, turkeys, ducks, and geese are most often used to prepare various dishes. The food industry produces canned chicken, chicken sausages, as well as various ready-made poultry culinary products.

Assortment of canned chicken: chicken with rice, chicken meatballs in tomato sauce, chicken pate, chicken with rice and mushrooms, chicken stew, chicken with green peas, chicken with prunes, etc.

Preparation of semi-finished products Fillet cutlets. Cutlets are prepared from chicken and turkey fillets. They can be natural or stuffed. Cutlets are breaded in bread crumbs.

Cutlet mass. Cutlet mass is most often prepared from chicken and turkey meat. Fillet and leg pulp are used. The meat is passed through a meat grinder 2 times. Add butter. Cutlets and meatballs are formed from this mass.

Poultry by-products play an important role in human nutrition, since they all contain biologically active substances that stimulate hematopoiesis.

Sequence of cooking fried poultry 1) Salt and pepper the prepared poultry. 2) You can cut the chicken into two parts.

3) Brush the bird with sour cream. 4) Place in a frying pan with fat heated to a temperature of 150 -160 degrees. 5) Fry until a golden crust forms over the entire surface of the carcass.

6) After frying, bring the carcass to full readiness in the oven. During baking, the carcass must be periodically turned over and basted with fat and juice released during baking. Slightly cooled poultry can be cut into portions.

Sequence of cooking fried potatoes Rinse chopped raw potatoes in cold water, dry, sprinkle with salt. Place the potatoes in a frying pan with heated fat and fry for 15-20 minutes, stirring occasionally, until crispy.

Potatoes should be fried evenly on both sides. Consistency – soft. The color of fried potatoes is yellow.

When placing on a plate, add a side dish (fried potatoes), and place the fried bird next to it. Drizzle with melted butter. Sprinkle with herbs.

To prepare poultry dishes, chickens, ducks, geese, turkey are used, and for game, hazel grouse, partridges, black grouse, wood grouse and pheasants are used. Poultry meat contains more complete proteins than domestic animal meat; poultry fat has a lower melting point. Poultry dishes are easily digested by the body.

A fresh bird carcass has a glossy, dry, elastic, odorless beak. The skin color is yellowish, with a pink tint in places, the surface is dry. The muscle tissue is dense and elastic: in chickens and turkeys it is light pink, in geese and ducks it is red. The surface of the muscle tissue is slightly moist, but not sticky. Young game is recognized by the thin skin under the wings, and partridges by their feathers (pointed on young ones, rounded on old ones). If greenish or bluish spots are visible under the wings, and the feather begins to get wet, then the game is not fresh. How to choose the right fresh poultry?

Primary processing of poultry Primary processing of poultry and game consists of the following operations: thawing thawing plucking plucking singeing searing gutting gutting washing washing molding (dressing) and molding (dressing) and preparation of semi-finished products

The bird must be thawed slowly and in whole pieces, since the meat juice formed when the ice crystals melt has time to be absorbed into the muscle fibers, so the meat almost completely restores its properties. The bird must be thawed slowly and in whole pieces, since the meat juice formed when the ice crystals melt has time to be absorbed into the muscle fibers, so the meat almost completely restores its properties. If the bird has feathers, then the feathers are plucked in the direction opposite to their growth, starting from the neck. The remaining small feathers and down are singed, after rubbing the carcass with flour to prevent it from becoming sooty. If the bird has feathers, then the feathers are plucked in the direction opposite to their growth, starting from the neck. The remaining small feathers and down are singed, after rubbing the carcass with flour to prevent it from becoming sooty. The head, neck, and paws are removed. If it is not gutted, then the intestines and internal organs are removed: heart, stomach, kidneys, liver (the gall bladder is carefully cut off). The carcass and organs are thoroughly washed in cold water. The head, neck, and paws are removed. If it is not gutted, then the intestines and internal organs are removed: heart, stomach, kidneys, liver (the gall bladder is carefully cut off). The carcass and organs are thoroughly washed in cold water. The bird must be prepared before cooking

Types of heat treatment used in preparing poultry dishes Poultry meat can be boiled, boiled, fried, fried, poached, stewed, stewed, baked. bake. Young chickens are better for frying, old ones for boiling or making chopped cutlets. Duck and goose are good for preparing stuffed dishes, and giblets, heads, legs, and wings are good for preparing first courses. Game is best served fried

Boiling The prepared meat is placed in a saucepan and, poured with cold water, brought to a boil. Then reduce the heat, remove the foam from the surface and cook until tender. When cooked meat is pierced, no juice comes out; If, when punctured, pale pink juice appears, then the meat should be cooked further. The finished meat is left in the broth and removed when it has cooled. Meat broth is used to prepare soups and sauces.

Stewing The meat is pre-fried or boiled until half cooked, then placed in a saucepan, sautéed vegetables are added, and water or broth is added so as to completely cover the contents. Simmer the meat at a low simmer under a closed lid.

Baking Before baking, the meat is boiled, fried or stewed until half cooked, then baked in the oven at temperature C in its natural form or with the addition of sauces, eggs, sour cream.

The duration of heat treatment ranges on average from 20 minutes to 2 hours and depends on the method of heat treatment and the type of poultry and game. Name Method of heat treatment Duration of heat treatment Chicken Boiling 1 hour Old chicken Boiling 34 hours Chicken Frying in the main way 4050 m Chickens Boiling 2025 m Chickens Frying in the main way 2030 m Turkey Boiling 1 hour Turkey Frying in the main way 1 hour 15 m Duck Roasting in the main way 4560 m Goose Roasting the main way1 part 1 part 30 m. Hazel grouse, partridge, black grouseVarka2040 m.Hazel grouse, partridgeFrying in the main way1525 m. Grouse Same4050 m.

The readiness of the carcass The readiness of the carcass is determined by piercing the thick part of the leg during cooking; the movement of the knife or chef's needle should be free, and when frying, the juice released should be clear. The readiness of the carcass is determined by piercing the thick part of the leg during cooking; the movement of the knife or chef's needle should be free, and when frying, the juice released should be clear.

Serving If the bird was prepared as a whole carcass, then before serving it is cut into portions. First, the carcass is chopped along the breast into two parts, then the legs are separated. The legs can also be divided into parts. If the bird was prepared as a whole carcass, then before serving it is cut into portions. First, the carcass is chopped along the breast into two parts, then the legs are separated. The legs can also be divided into parts.

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Slide captions:

Bird and game

Poultry includes: chickens, geese, ducks, turkeys, chicks, ducklings. Old poultry is used for cooking broths and stewing. Game is not used for cooking broths, because their backbone contains substances that impart bitterness. The content of nutrients in meat depends on its type, age and gender.

Farm poultry arrives broken, without feathers, semi-gutted, gutted and gutted with a set of giblets and with the neck. The poultry arrives chilled and frozen. Based on fatness and quality, it is divided into categories 1 and 2.

The birds supplied to the POP are: steppe, pine forest, swamp and waterfowl. The steppe species include: quails, gray and white partridges. For upland game - hazel grouse, black grouse, pheasants. For swamp game - snipe, waders. Waterfowl - ducks and geese.

Poultry is rich in proteins, fats, microelements, vitamins A, B, D and PP. Poultry fat is easily digestible, because... it is fusible. Game meat, unlike poultry meat, contains more protein and extractives, but less fat.

Primary processing of poultry and game Poultry is defrosted (geese - 20 hours, chickens, ducks - 8-10 hours); Scorched; Heads, necks, legs are removed; Gutted; Wash; Dry (in workshop conditions, with cotton napkins); Prepare P/F.

Preparation P/F Whole carcass Dressing: “in the pocket” (in one, in two threads) with or without a needle. Portioned P/F P/F (into eight parts) P/F from fillet - natural - breaded - stuffed P/F from hams - stuffed

Technological scheme for preparing cutlet mass Chickens, turkeys, hazel grouse, partridges (fillets, legs without skin). The pulp is separated from the bones and skin Passing through a meat grinder Passing through a meat grinder Bread without crusts soaked in milk + water stirring salt knocking out

Poultry and game by-products

From poultry by-products, they use heads, necks, scallops, wings, legs, hearts, stomachs, skin and trimmings left over during the preparation of P/F. Of the game waste, only necks are used, since the rest of the waste has a bitter taste. Poultry by-products are processed and used for cooking. The heads are scalded, the remaining feathers are plucked, the combs are cut off, the eyes are removed, the beak is cut off and washed. Used for cooking broths and preparing jellies.

Remove the film from the scallops and wash them. Used to prepare jelly, jellied scallops. The necks are scalded, the feathers are removed, then dried, breaded with flour and scalded. Clean off any stumps and wash. Used to prepare broths, stews, and jelly. The legs are scalded or singed, the skin is removed, the nails are cut off, washed and used for broth and preparation of jelly. The wings are singed, the “stumps” are removed and washed. Used to prepare jelly, stew, broth. The stomach is cut between the thickenings, everted and the contents are removed, the film is removed from the inside and washed well. Used for cooking broths and preparing stews. The gallbladder is carefully cut off from the liver and washed. Used for making pates and puree soups. The heart is cut lengthwise, blood clots are removed and washed.

Quality requirements and shelf life The surface of poultry carcasses must be clean, without residues of feathers and stumps, without mucus, dry, the fat is pale yellow, the beak is shiny. Minor skin burns, two or three skin cuts no more than 2 cm long are allowed. The color and smell are appropriate for the given type of bird, without any foreign odor. The consistency of the pulp is dense and elastic. Carcasses must be free of blood clots and bile-soaked areas.

The presentation was made by Nadezhda Epatko, a 2nd year student of group 828. Thank you for your attention!

To prepare poultry dishes, chickens, ducks, geese, turkey are used, and for game - hazel grouse, partridges, black grouse, wood grouse and pheasants. To prepare poultry dishes, chickens are used,
ducks, geese, turkey, and game - hazel grouse, partridge, black grouse, wood grouse and
pheasants. Poultry meat contains more complete proteins than
pet meat, poultry fat has a lower temperature
melting. Poultry dishes are easily digested by the body.

How to choose the right fresh poultry?

A fresh bird carcass has a glossy, dry, elastic beak,
without smell. Skin color is yellowish, with a pink tint in places,
the surface is dry. Muscle tissue is dense, elastic: in chickens and turkeys
- light pink, in geese and ducks - red. Surface
muscle tissue is slightly moist, but not sticky. Young game
recognized by the thin skin under the wings, and partridges by their feathers
(pointed for the young, rounded for the old). If under
greenish or bluish spots are visible on the wings, the feather begins to
get wet, then the game is not fresh.

Primary poultry processing

Primary processing of poultry and game consists of
the following operations:
defrosting
plucking
scorching
evisceration
rinsing
molding (filling) and
preparation of semi-finished products

Poultry before cooking
need to prepare
The bird must be thawed slowly and in whole pieces, as
meat juice formed when ice crystals melt,
has time to be absorbed into the muscle fibers, so the meat is almost
completely restores its properties.
If the bird has feathers, then the feathers are plucked in the direction
reverse their growth, starting from the neck. Remaining small feathers
and the fluff is singed, having previously rubbed the carcass with flour so that
not smoked.
The head, neck, and paws are removed. If it is not gutted, then
remove the intestines and internal organs: heart, stomach,
kidneys, liver (the gallbladder is carefully cut off from it).
The carcass and organs are thoroughly washed in cold water.

Types of heat treatment used in preparing poultry dishes

Poultry meat can be
cook
fry
let go
stew
bake.
Young chickens are better suited for frying, old ones - for boiling or
preparing chopped cutlets. Duck and goose are good to cook
stuffed dishes, and offal, heads, legs, wings are good
suitable for preparing first courses. Game is best served on
fried table

Cooking

Place the prepared meat in a saucepan and fill it with cold water.
bring to a boil. Then reduce the heat and remove the foam from the surface
and cook until done. Cooked meat, if it is pierced, will not have any juice.
stands out; if, when punctured, pale pink juice appears, then the meat
should be cooked. The finished meat is left in the broth and removed when it is
will cool down. Meat broth is used to prepare soups and sauces.

Frying

The meat is cut across the grain, beaten and breaded.
Ready-made semi-finished products (cutlets, meatballs, etc.) are laid out on
frying pan with heated fat and fry on both sides until
appearance of a golden brown crust.

Allowance

Poaching – cooking in a small amount of water.
First, grease the bottom of the dish with oil, place the meat and
fill it with water or broth, but not completely, but only 2/3 and
cover with a lid.

Extinguishing

The meat is pre-fried or boiled until
half cooked, then put in a saucepan, add
sauteed vegetables, pour water or broth so that
completely cover the contents. Stew the meat at a low boil under
closed lid.

Baking

Before baking, the meat is boiled, fried or stewed until half cooked,
then baked in the oven at a temperature of 200-2500C
natural or with the addition of sauces, eggs, sour cream.

The duration of heat treatment ranges on average from 20 minutes to 2 hours and depends on the method of heat treatment and the type of homemade food

The duration of heat treatment varies on average
from 20 minutes to 2 hours and depends on the method of heat treatment and type
poultry and game.
Name
Heat treatment method
Duration of heat
processing
Chicken
Cooking
1 hour
Old chicken
Cooking
3-4 hours
Chicken
Frying using the main method
40-50 m.
Chickens
Cooking
20-25 m.
Chickens
Frying using the main method
20-30 m.
Turkey
Cooking
1 hour
Turkey
Frying using the main method
1 hour 15 minutes
Duck
Frying using the main method
45-60 m.
Goose
Frying using the main method
1 h.-1 h. 30 m.
Hazel grouse, partridge, black grouse
Cooking
20-40 m.
Hazel grouse, partridge
Frying using the main method
15-25 m.
Grouse Self-development